Food Microbiology

Article	Citations
Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing	86
Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States	76
The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions	73
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production	72
Extracellular matrix affects mature biofilm and stress resistance of psychrotrophic spoilage Pseudomonas at cold temperature	69
The synergistic bactericidal effect of simultaneous 222 nm krypton-chlorine excilamp and 307 nm UVB light treatment on sliced cheese and its mechanisms	67
Editorial Board	64
Delayed lactose utilization among Shiga toxin-producing Escherichia coli of serogroup O121	62
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Thermal inactivation of Salmonella during hard and soft cookies baking process	56
Editorial Board	55
Heightened variability observed in resistance and virulence genes across salmonella Kentucky isolates from poultry environments in British Columbia, Canada	55
Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor	52
Growth models for Salmonella, E. coli O157:H7 and L. monocytogenes give different predictions for pathogen growth in cut leafy greens transportation, but are consistent in identifying higher risk cond	50
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts	49
Editorial Board	49
Prevalence of ciprofloxacin resistance and associated genetic determinants differed among Campylobacter isolated from human and poultry meat sources in Pennsylvania	48
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily	48
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	44
Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions	43
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment	42
Serodiversity, antibiotic resistance, and virulence genes of Vibrio parahaemolyticus in oysters collected in coastal areas of northwestern Mexico between 2012 and 2020	42
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging	42
One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in simulated fried rice – Model development, validation, and Marko Chain Monte Carlo simulation	41
Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal	41

A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	40
Physiological and transcriptomic insights into sugar stress resistance in osmophilic yeast Zygosaccharomyces rouxii	40
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents	38
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef	37
Herd-level contamination of Neospora caninum, Toxoplasma gondii and Brucella in milk of Iranian dairy farms	36
Review on development of assigned value microbiological reference materials used in food testing	36
A loop-mediated isothermal amplification assay to detect Bacteroidales and assess risk of fecal contamination	36
Distribution and prevalence of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in raw ruminants’ milk: A systematic review	35
Mechanism of Polygonum hydropiper reducing ethyl carbamate in Chinese rice wine (Huangjiu) brewing	35
Characterization of core microbiota of barley seeds from different continents for origin tracing and quarantine pathogen assessment	35
Enhancement of fermentation traits in industrial Baker's yeast for low or high sugar environments	34
Hunted game birds – Carriers of foodborne pathogens	34
Selection of food cultures with protective properties for cooked ham	34
Dual-species biofilms formation between dominant microbiota isolated from a meat processing industry with Listeria monocytogenes and Salmonella enterica: Unraveling their ecological interactions	33
Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25 °C	33
Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium	33
A dynamic and integrated in vitro/ex vivo gastrointestinal model for the evaluation of the probability and severity of infection in humans by Salmonella spp. vehiculated in different matrices	33
Repeated cross-sectional study identifies differing risk factors associated with microbial contamination in common food products in the United Kingdom	33
Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media	33
Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity	32
Anti-infective properties of the protective culture Hafnia alvei B16 in food and intestinal models against multi-drug resistant Salmonella.	32
Synergistic inactivation of Listeria and E. coli using a combination of erythorbyl laurate and mild heating and its application in decontamination of peas as a model fresh produce	31
Large-scale sequencing and comparative analysis of oenological Saccharomyces cerevisiae strains supported by nanopore refinement of key genomes	31
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	31
Antimicrobial resistance profiles of Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae strains isolated from broiler chickens	31
Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage	30
Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems	30
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	30
One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry	29
Development of a qPCR detection approach for pathogenic Burkholderia cenocepacia associated with fresh vegetables	29
Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media	29
Examining the persistence of human Coronavirus 229E on fresh produce	29
Marination increased tyramine levels in rainbow trout fillet strips packaged under modified atmosphere	29
Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 °C	29
Heat sensitization of Escherichia coli by the natural antimicrobials vanillin and emulsified citral in blended carrot-orange juice	29
Characterization and analysis of dynamic changes of microbial community associated with grape decay during storage	28
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations	28
Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures	28
Occurrence, genetic characterization, and antibiotic susceptibility of Cronobacter spp. isolated from low water activity functional foods in Brazil	28
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples	28
Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery	28
Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water	28
A comparison of microbiota isolation methods reveals habitat preferences for fermentative yeasts and plant pathogenic fungi in the grape berry	27
Molecular approaches to uncover phage-lactic acid bacteria interactions in a model community simulating fermented beverages	27
Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation	27
The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes	27
Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation	26
Comparative pangenome analysis of Aspergillus flavus and Aspergillus oryzae reveals their phylogenetic, genomic, and metabolic homogeneity	26
Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies	26
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	26

Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia	26
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli	25
Cross-contamination of mature Listeria monocytogenes biofilms from stainless steel surfaces to chicken broth before and after the application of chlorinated alkaline and enzymatic detergents	25
Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid	25
Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide	25
Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions	25
Effects of antibiotic-induced resistance on the growth, survival ability and virulence of Salmonella enterica	25
Modifications of the U.S. food and drug administration validated method for detection of Cyclospora cayetanensis oocysts in prepared dishes: Mexican-style salsas and guacamole	25
Colonization of toxic cyanobacteria on the surface and inside of leafy green: A hidden source of cyanotoxin production and exposure	25
Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production	25
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae	25
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread	24
The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing	24
Prevalence, antibiotic resistance, virulence genes and molecular characteristics of Salmonella isolated from ducks and wild geese in China	24
Protective role of Acinetobacter and Bacillus for Escherichia coli O157:H7 in biofilms against sodium hypochlorite and extracellular matrix-degrading enzymes	24
Pseudomonas protegens volatile organic compounds inhibited brown rot of postharvest peach fruit by repressing the pathogenesis-related genes in Monilinia fructicola	24
Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating	24
Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces	24
Determination and quantification of microbial communities and antimicrobial resistance on food through host DNA-depleted metagenomics	24
Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging	24
Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores	23
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	23
Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625]	23
Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation	23
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	23
Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance	23
Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes	22
Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation	22
Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties	22
Synergistically enhanced Salmonella Typhimurium reduction by sequential treatment of organic acids and atmospheric cold plasma and the mechanism study	22
Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monocytogenes strains	22
Tolerance of Listeria monocytogenes to biocides used in food processing environments	22
Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid	22
The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae	22
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	21
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	21
Distribution-based maximum likelihood estimation methods are preferred for estimating Salmonella concentration in chicken when contamination data are highly left-censored	21
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	21
Several secondary metabolite gene clusters in the genomes of ten Penicillium spp. raise the risk of multiple mycotoxin occurrence in chestnuts	21
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	21
Botrytis fruit rot management: What have we achieved so far?	20
Identification and evaluation of an endophytic antagonistic yeast for the control of gray mold (Botrytis cinerea) in apple and mechanisms of action	20
Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum – Evaluation and validation with MAP and smoked foods	20
Metabolomic profiles of the liquid state fermentation in co-culture of A. oryzae and Z. rouxii	20
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.	20
Genomic rearrangements in the aspA-dcuA locus of Propionibacterium freudenreichii are associated with aspartase activity	20
Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering	19
Evolution and ecology of C30 carotenoid synthesis in Lactobacillaceae and application of pigmented lactobacilli in pasta production	19
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	19
Chameleon-like microbes promote microecological differentiation of Daqu	19
Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid	19
Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu	19
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	19
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	19
Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.	19
From field to plate: How do bacterial enteric pathogens interact with ready-to-eat fruit and vegetables, causing disease outbreaks?	19
The changing microbiome of poultry meat; from farm to fridge	19
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences	19
Applicability of Enterobacteriaceae and coliforms tests as indicators for Cronobacter in milk powder factory environments	18
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	18
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	18
Editorial Board	18
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	18
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation	18
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	18
To be or not to be required: Yeast vitaminic requirements in winemaking	18
A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles	18
Comparative genomics of Clostridium species associated with vacuum-packed meat spoilage	18
Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage	18
Analysis of seroprevalence data on Hepatitis E virus and Toxoplasma gondii in wild ungulates for the assessment of human exposure to zoonotic meat-borne pathogens	18
Bioactivities evaluation of an endophytic bacterial strain Bacillus tequilensis QNF2 inhibiting apple ring rot caused by Botryosphaeria dothidea on postharvest apple fruits	18
Mycofumigation of postharvest blueberries with volatile compounds from Trichoderma atroviride IC-11 is a promising tool to control rots caused by Botrytis cinerea	18
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions	17
Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested	17
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Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration	17
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Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled	17
Comparing resistance of bacterial spores and fungal conidia to pulsed light and UVC radiation at a wavelength of 254 nm	16

Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	16
Evaluation of Escherichia coli and coliforms in aquaponic water for produce irrigation	16
Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection	16
Screening of core microorganisms in healthy and diseased peaches and effect evaluation of biocontrol bacteria (Burkholderia sp.)	16
Editorial Board	16
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	16
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components	16
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Effect of harvesting season and location on the microbial quality and community composition of the edible sea urchin (Echinus esculentus) gonads	16
Interaction and cross-contamination potential of prepared beef steak isolates Pseudomonas weihenstephanensis and Macrococcus caseolyticus in biofilms of dual-species	16
Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis	16
SRAP markers as an alternative tool for Alternaria classification	15
The functional starter and its genomic insight for histamine degradation in fish sauce	15
Exploring the microbial diversity of novel misos with metagenomics	15
New insights into the formation and recovery of sublethally injured Escherichia coli O157:H7 induced by lactic acid	15
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality	15
Persistence of hepatitis E virus (HEV) subtypes 3c and 3e: Long-term cold storage and heat treatments	15
Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry	15
Transition of microbial contamination on the surface of carcass during the cattle slaughter process	15
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula	15
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets	15
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles	15
Enhancing the efficacy of peracetic acid against Listeria monocytogenes and Listeria innocua on fresh apples using commercial acidic and alkaline cleaners	15
Antimicrobial activity of ClO2 gas against Salmonella Enteritidis on almonds	15
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)	15
Detection of Cyclospora cayetanensis on bagged pre-cut salad mixes within their shelf-life and after sell by date by the U.S. food and drug administration validated method	15
Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions	15
SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment	15
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae	15
Assessment of the ability of Lactococcus lactis 537 to bind aflatoxin M1 in the presence of inulin and Terminalia ferdinandiana (Kakadu plum)	14
Suppression of ergosterol biosynthesis by dictamnine confers resistance to gray mold on harvested fruit	14
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	14
Microbiological status of donor human milk – A single center study from Poland	14
Study of the bacterial profile of raw milk butter, made during a challenge test with Listeria monocytogenes, depending on cream maturation temperature	14
Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation	14
Hydrostatic pressure- and halotolerance of Photobacterium phosphoreum and P. carnosum isolated from spoiled meat and salmon	14
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	14
Correlation of organic acid tolerance and genotypic characteristics of Listeria monocytogenes food and clinical isolates	14
Malolactic fermentation in lingonberry juice and its use as a preservative	14
Two-component system LiaSR negatively regulated the acid resistance and pathogenicity of Listeria monocytogenes 10403S	14
Development and optimization of a loop-mediated isothermal amplification (LAMP) assay for the species-specific detection of Penicillium expansum	14
Microbiological analysis of donor human milk over seven years from the Hearts Milk Bank (United Kingdom)	14
Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium	14
Nanoencapsulation enhances the antimicrobial and antioxidant stability of cyclic lipopeptides for controlling Fusarium graminearum	14
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei	14
Efficient capturing and sensitive detection of hepatitis A virus from solid foods (green onion, strawberry, and mussel) using protamine-coated iron oxide (Fe3O4) magnetic nanoparticles and real-time R	14
Quantitative assessment of Campylobacter spp. levels with real-time PCR methods at different stages of the broiler food chain	13
Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations	13
Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium	13
Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation	13
Identification of the genetic elements involved in biofilm formation by Salmonella enterica serovar Tennessee using mini-Tn10 mutagenesis and DNA sequencing	13
Microbial diversity in sherry wine biofilms and surrounding mites	13
Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B12 contents in soy whey	13
Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider	13
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic	13
DNA adenine methylase, not the PstI restriction-modification system, regulates virulence gene expression in Shiga toxin-producing Escherichia coli	13
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	13
Multi-omics analysis of Streptomyces djakartensis strain MEPS155 reveal a molecular response strategy combating Ceratocystis fimbriata causing sweet potato black rot	13
Pan-genome analysis of the Burkholderia gladioli PV. Cocovenenans reveal the extent of variation in the toxigenic gene cluster	13
Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines	13
Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite	13
Bacterial proteome adaptation during fermentation in dairy environments	13
Killer yeasts isolated from olive brines: Technological and probiotic aptitudes	13
Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh	13
Contribution of different class 2 integron elements to fitness costs in multi-drug resistant Escherichia coli and evaluation of their adaptability in “farm-to-table” environments	13
Fates of attached E. coli o157:h7 on intact leaf surfaces revealed leafy green susceptibility	13
Escherichia coli O157:H7 had a high degree of acid resistance in the presence of osmolytes (glycerol, glycine or fructose) by altering its lipid membrane composition	13